Mediterranean Egg Bites

Mini egg cups with loads of fresh Mediterranean-inspired veggies and tangy feta. Protein packed and amazing on the go! Don't miss my 3-ingredient egg bites with cottage cheese, too!

There's a new quiche in town. And I don't want to cause any drama, but these bad boys juuuuust might be better than you!

Mediterranean food is very close to my heart.

Even though I'm not Greek and I can't spell the word Mediterranean without going to Microsoft Word to type it out and spell check it fist, it's by far my favorite cuisine.  If there is a Greek salad, Greek pizza, or Greek sampler platter on the menu, there is a more than good chance I'll order it.  

Same goes for anything involving hummus, baba ganoush, tabouli and falafel. Aladdins and Mazzah are a couple favorites. Moral of the story: If it has feta, kalamata olives, tomatoes, cucumbers, red onions and spinach, I'm IN.  ALL IN.

The debacle is that you can't really have Greek salad for breakfast. Until now.

Have you ever tried Trader Joe's feta with Italian herbs? SURPRISE...It's amazing.  Greek AND Italian...aren't we so diverse today?

These perfectly eggy, dare-I-say-MOIST, muffiny, vegified quiches of Greek heaven are one of those recipes that you need to make ASAP.

Easy? Check. Utterly delicious? Check PLUS.

Mediterranean Egg Bites

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• Author: Alexis Joseph, MS, RD
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12
• Category: Breakfast
• Method: Oven
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

Mini egg cups with loads of fresh Mediterranean-inspired veggies and tangy feta. Protein packed and amazing on the go!

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Ingredients

Units USM Scale 1x2x3x

• ½ large onion, diced
• 1 tsp extra virgin olive oil
• 2 cloves of garlic, minced
• 2 packed cups of fresh spinach, roughly chopped
• 5 large eggs
• ½ cup milk
• ¾ cup feta cheese
• 12 kalamata olives, chopped
• ½ cup tomatoes, diced
• ¾ tsp fine sea salt, plus black pepper to taste

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Instructions

1. Pre-heat oven to 350F. Spray a muffin tin liberally with cooking spray.
2. In a large skillet over medium heat, sauté onion in a bit of oil for 5-7 minutes, until softened.
3. Add garlic and spinach and sauté for a couple minutes or until the spinach is wilted. Remove pan from heat.
4. In a large bowl, whisk together eggs and milk. Whisk in cheese, olives, tomatoes, salt and pepper.  Stir in onion-spinach mixture.
5. Pour into muffin tin using a ¼ cup measure. Bake for 25 minutes. Remove from oven, allow to cool for a bit, and devour.

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